UNIVERSITY  OF  CALIFORNIA  PUBLICATIONS 

COLLEGE  OF  AGRICULTURE 

AGRICULTURAL  EXPERIMENT  STATION 

BERKELEY,  CALIFORNIA 


COLD  STORAGE  AS  AN  AID  TO 
THE  MARKETING  OF  PLUMS 

A  PROGRESS  REPORT 


BY 

E.  L.  OVERHOLSER 


BULLETIN  No.  344 

June,  1922 


UNIVERSITY  OF  CALIFORNIA  PRESS 

BERKELEY 

1922 


David  P.  Barrows,  President  of  the  University. 

EXPERIMENT  STATION  STAFF 

HEADS   OF  DIVISIONS 

Thomas  Forsyth  Hunt,  Dean. 

Edward  J.  Wickson,  Horticulture  (Emeritus). 

,  Director  of  Resident  Instruction. 

C.  M.  Haring,  Veterinary  Science,  Director  of  Agricultural  Experiment  Station. 

B.  H.  Crocheron,  Director  of  Agricultural  Extension. 

H.  J.  Webber,  Citriculture,  Dean  and  Director  of  Citrus  Experiment  Station. 

James  T.  Barrett,  Plant  Pathology,  Acting  Director  of  the  Citrus  Experiment 
Station. 

C.  B.  Hutchinson,  Plant  Breeding,  Director  of  the  Branch  of  Agriculture. 
Hubert  E.  Van  Norman,  Dairy  Management. 

William  A.  Setchell,  Botany. 
Myer  E.  Jaffa,  Nutrition. 
Ralph  E.  Smith,  Plant  Pathology. 
John  W.  Gilmore,  Agronomy. 
Charles  F.  Shaw,  Soil  Technology. 

John  W.  Gregg,  Landscape  Gardening  and  Floriculture. 
Frederic  T.  Bioletti,  Viticulture  and  Fruit  Products. 
Warren  T.  Clarke,  Agricultural  Extension. 
Ernest  B.  Babcock,  Genetics. 
Gordon  H.  True,  Animal  Husbandry. 
James  T.  Barrett,  Plant  Pathology. 
Walter  Mulford,  Forestry. 
Fritz  W.  Woll,  Animal  Nutrition. 
W.  P.  Kelley,  Agricultural  Chemistry. 
H.  J.  Quayle,  Entomology. 
Elwood  Mead,  Rural  Institutions. 
H.  S.  Reed,  Plant  Physiology. 
L.  D.  Batchelor,  Orchard  Management. 
J.  C.  Whitten,  Pomology. 
IFrank  Adams,  Irrigation  Investigations. 

C.  L.  Roadhouse,  Dairy  Industry. 
R.  L.  Adams,  Farm  Management. 

W.  B.  Herms,  Entomology  and  Parasitology. 

F.  L.  Griffin,  Agricultural  Education. 
John  E.  Dougherty,  Poultry  Husbandry. 

D.  R.  Hoagland,  Plant  Nutrition. 

G.  H.  Hart,  Veterinary  Science. 

L.  J.  Fletcher,  Agricultural  Engineering. 
Edwin  C.  Voorhies,  Assistant  to  the  Dean. 

DIVISION  OF  POMOLOGY 

J.  C.  Whitten  F.  W.  Allen  L.  C.  Barnard 

W.  L.  Howard  G.  L.  Philp  C.  L.  Austin 

W.  P.  Tufts  J.  P.  Bennett  L.  H.  Day 

E.  L.  Overholser  F.  E.  Neer  E.  M.  Russ 

A.  H.  Hendrickson  W.  P.  Duruz 


t  In  cooperation  with  Office  of  Public  Roads  and  Rural  Engineering,  U.  S.  Department  of 
Agriculture. 


COLD  STORAGE  AS  AN  AID  TO  THE 
MARKETING  OF  PLUMS 

A  PROGRESS  REPORT 
By  E.  L.  OVERHOLSEK 


CONTENTS 

PAGE 

Cold  storage  of  plums 427 

Objects 427 

Extent  of  the  plum  industry  in  California 428 

Varieties  of  plums  grown 429 

Nature  of  the  investigation 431 

Fruit  ripening 431 

Respiration  numbers 431 

Effect  of  temperature  on  respiration 431 

Methods  of  procedure 432 

Definition  of  terms : 433 

Experiment  data 434 

Relative  time  of  keeping 434 

Type  of  failure  in  storage 450 

Temperature  of  storage  for  plums 450 

Degree  of  maturity  for  picking 451 

Practical  application  of  results 454 

Storage  of  early  plums 457 

Storage  of  late  plums 458 

Precautions  necessary  previous  to  storage 460 

Acknowledgements 460 

Summary  and  conclusions 461 

Bibliography 463 


COLD  STORAGE  OF  PLUMS 

The  plum  has  not  been  regarded,  heretofore,  as  a  cold  storage  fruit. 
At  most  it  has  been  stored  only  a  few  days  to  avoid  a  temporary  glut 
of  the  market.  The  investigations  reported  herewith,  however,  indi- 
cate that  certain  varieties  of  California  plums  can  be  held  in  storage 
for  optimum  periods  of  about  six  to  twelve  weeks  and  after  removal 
from  storage  will  hold  up  in  good  dessert  condition  for  an  ample 
period  to  admit  of  handling  on  the  market. 

Objects. — The  purpose  of  placing  fruit  in  cold  storage  is  to  prolong 
the  time  during  which  it  remains  in  good  condition.  This  is  accom- 
plished (1)  by  retarding  the  ripening  processes  which  continue  after 
the  fruit  is  harvested,  and  (2)  by  preventing  or  retarding  the  develop- 
ment of  decay  organisms.  Thus  cold  storage  extends  the  time  for 
marketing,  helps  to  avoid  the  glutting  of  markets,  and  decreases  the 
amount  of  spoiling. 


428  UNIVERSITY  OF  CALIFORNIA — EXPERIMENT  STATION 


EXTENT   OF   THE    PLUM    INDUSTRY    IN    CALIFORNIA 

The  value  of  data  concerning  the  cold  storage  of  California  plums 
can  be  emphasized  by  considering  the  status  of  the  industry  in  this 
state.  The  rapid  development  of  plum  and  prune  growing  is  shown 
in  Table  I,  compiled  from  the  14th  Census  of  the  United  States. 

TABLE  I 

Number  of  Bearing  and  Non-bearing  Plum  and  Prune  Trees  and  the 

Production  in  Bushels  for  the  Principal  Counties 

of  California  (1919) 

Trees  in  Trees  not  of  Production 

County  bearing  bearing  age  in  bushels 

Entire   state  8,767,436  5,237,145  13,200,805 

Santa   Clara   3,371,436  1,354,155  5,615,344 

Sonoma    877,983  854,411  1,436,718 

Solano    609,755  162,160  803,495 

Tulare 422,228  269,009  703,554 

Napa    344,411  449,866  530,455 

Placer    243,132  703,593  495,574 

Butte    268,270  196,164  391,735 

Sacramento  233,237  132,600  389,406 

Sutter  159,002  319,609  277,427 

San  Benito   145,311  154,322  152,009 

Colusa    101,709  134,670  372,314 

Fresno    109,141  120,963  202,067 

Santa  Cruz  103,154  36,647  101,983 

San  Joaquin 94,222  111,875  168,201 

Yolo   93,541  112,329  152,485 

Alameda    145,114  50,182  123,652 

The  number  of  non-bearing  trees  nearly  equals  the  number  of 
bearing  trees.  This  indicates  a  doubling  of  the  quantity  produced  in 
the  near  future.  The  growth  of  the  shipping-plum  industry  of  Cali- 
fornia is  shown  by  the  number  of  cars  shipped  to  eastern  markets* 
during  recent  years,  viz  : 

1910,  1,552  cars  1918,  2,483  cars 

1914,  1,907  cars  1920,  2,534  cars 

The  principal  districts  in  California  from  which  fresh  plums  are 
shipped  are  Vacaville,  Winters,  points  along  the  Sacramento  and 
American  rivers,  Loomis,  Penryn,  Newcastle,  Lincoln,  Auburn,  Col- 
fax, Suisun,  and  points  in  the  San  Joaquin  and  Santa  Clara  valleys. 

Placer  County  leads  in  acreage  devoted  to  growing  plums  for 
fresh  fruit.  This  county  had  about  6500  acres  in  bearing  in  1918. 
Solano  County  ranked  second,  with  an  acreage  of  about  2500  devoted 


* 


California  Fruit  News,  1920. 


BULLETIN  344]  CoLD  STORAGE  IN  THE   MARKETING   OF  PLUMS 


429 


to  growing  shipping  plums.  Acreages  in  the  Santa  Clara  Valley  and 
along  the  Sacramento  and  American  rivers  in  Sacramento  County 
amount  to  a  little  over  1500  acres  in  each  of  these  districts.  The 
production  of  fresh  plums  is  relatively  high,  from  1200  to  2000  tons 
a  year  each,  in  San  Joaquin,  Yolo,  Los  Angeles,  and  Tulare  counties. 
A  few  plums  are  grown  in  practically  every  county  in  the  state  and 
development  on  a  much  larger  scale  is  possible. 

Varieties  of  plums  grown. — In  California,  plums  are  divided  into 
two  groups:  (1)  varieties  which  are  shipped  fresh  and  which  usually 


Chart  I. -Showing  the  Amounts  and  Average  Prices  ioi 
Varieties  of  California  Plums  Upon  the 
New  York  City  Market  (1920). 


Price  per  Crate 

■■■Price  per  Crate  (Avg.  for  season) 
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Apex 

Yellow  Egg 

German 

Purple  Duane 

Formosa 

Calif.  Blue 

Santa  Rosa 

Gaviotas 

President 

Clyman 

Sugar 

American  Blue 

Beauty 

Pond  (Gross) 

Climax 

Burbank 

Diamond 

Grand  Duke 

Giants 

Tragedy 

Wickson 

Gross  (Pond) 

Kelsey 


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430 


UNIVERSITY  OF  CALIFORNIA — EXPERIMENT  STATION 


do  not  contain  enough  sugar  for  drying  purposes,  known  as  ■ '  plums, ' : 
and  (2)  varieties  which  dry  well,  known  as  "prunes."  Prunes  are 
seldom  consumed  in  the  fresh  state,  although  some  of  them  are  excel- 
lent dessert  fruits. 

The  varieties  grown  as  shipping  plums,  their  present  relative 
importance,  and  the  prices  received  are  shown  by  Table  II,  and 
Chart  I.  The  varieties  in  Table  II  are  arranged  approximately  in 
their  order  of  ripening.  The  high  prices  paid  for  Formosa,  Apex, 
and  Beauty  were  due  not  so  much  to  the  small  amount  of  each  variety 
shipped  as  to  the  fact  that  they  were  the  first  varieties  to  reach  the 
market.  The  variation  in  price  indicates  that  storage  even  for  a  short 
time,  to  relieve  glutted  markets,  may  yield  a  profit. 


TABLE  II 

The  Highest  and  Lowest  New  York  Prices  and  the  Dates  on  which  Paid, 

the  Average  Price,  Length  of  Shipping  Season,  and  Number  of  Crates 

Eeceived,   for  23   Varieties   of  California  Plums  (1920) 

Average  Length  of 

price  Total  shipping 

Variety                         Date           Highest                Date  Lowest          for  crates  season, 

Price  Price  season  received      days 

Formosa June  11       $6.25           June  22  $3.75  $4.90  1,040  18 

Apex June  15         5.08           June  17  2.50         3.43  274  8 

Beauty June  11         6.00           June  20  1.55         3.73  3,660  40 

CJyman July     5         3.25           June  23  2.13         2.59  2,690  14 

Climax June  25         4.00           July    23  1.82*       3.05  4,155  36 

Santa  Rosa June  28         4.25           July    20  2.02J       3.42  1,855  28 

Tragedy June  28         3.93*         July    23  1.91         2.75  12,890  37 

Calif ornia  Blues    July   27         2.87*         July   23  1.75         2.38  1,615  13 

Gaviotas July   28         2.81*         July   23  2.25         2.51  2,140  11 

Purple  Duane....    July   27         2.62*         July   23  1.75         2.10  875  12 

Burbank July   20         2.27*         Aug.     4  1.75         2.12  8,750  15 

Wickson July   20         3.37*         July   23  2.47*       2.92  16,055  24 

Diamond July   29         3.07£         Aug.  18  1.87*       2.40  9,650  32 

Kelsey Sept.  17         5.37*         Sept.     8  2.00         3.18  17,350  52 

Grand  Duke Aug.     3         3.22           *  2.25         2.62  11,620  55 

American  Blues    Aug.     4         2.80           Aug.  17  2.01         2.47  3,585  19 

Sugar • Aug.     5         2.62*         Aug.  12  1.75         2.21  2,810  20 

German Aug.     4         2.62*         Aug.  10  1.85         2.20  835  8 

Hungarianf Aug.     5         3.07           Aug.  12  1.87*       2.54  3,840  42 

YpIIow  Egg Aug.  11         2.45           Aug.  19  1.32*       2.03  415  21 

Grosst Aug.  5- 

Sept.  2         3.25           Sept.  20  1.93         2.76  16,125  47 

Giants Aug.  11         2.46           Sept.  13  1.25         2.12  12,010  35 

I 'residents Aug.  12         4.12*         Aug.  25  2.44         3.35  2,415  28 

*  Aug.  25,  Sept.  3,  Sept.  15. 

t  Synonyms  for  Pond,  which  is  the  correct  name  for  the  variety. 


BULLETIN   344]  COLD  STORAGE   IN   THE   MARKETING   OF  PLUMS  431 


NATURE    OF   THE    INVESTIGATION 

To  make  clear  the  nature  of  the  problem,  the  method  of  procedure, 
and  the  data  obtained,  a  brief  discussion  of  the  factors  involved  in 
the  ripening  of  fruit  is  presented. 

Fruit  Ripening. — Bigelow,  Gore,  and  Howard1  have  determined 
that  the  chemical  changes  undergone  by  fruits  during  the  ripening 
process  relate  primarily  to  (a)  carbohydrates;  (6)  acids. 

Respiration  munbers. — The  disintegration  of  carbohydrates  and 
acids  as  a  result  of  respiration  and  other  metabolic  activities  involves 
the  production  of  carbon  dioxide.  It  is  therefore  of  interest  to  meas- 
ure the  output  of  carbon  dioxide  and  to  correlate  it  with  the  state  of 
ripening.  Gore3  has  suggested  that  the  amount  of  carbon  dioxide 
evolved  by  a  unit  weight  in  a  unit  time  may  be  taken  as  a  measure 
of  ripening  velocity.  This  value,  or  "respiration  number,"  as  deter- 
mined by  Gore  for  several  fruits,  is  shown  in  Table  III. 

TABLE  III 

Respiration  Numbers  of  Certain  Fruits  as  an  Indication  of  the  Rapidity 

with  which  They  Ripen 

Species 
Blackberry 
Strawberry 
Plum   (P.  americana) 
Apple 
Orange 

Table  III  shows  that  the  respiration  number  is  very  variable  for 
the  different  fruits.  The  soft  fruits,  like  the  blackberry  and  straw- 
berry, have  the  highest  value.  The  plum  has  a  value  only  slightly 
higher  than  the  apple,  and  the  citrus  fruits  stand  lowest  of  all.  The 
higher  the  respiration  number,  the  quicker  the  ripening  process,  and 
the  shorter  the  time  the  fruit  can  be  kept.  This  indicates  that  plums 
might  be  kept  in  cold  storage  for  comparatively  long  periods  of  time 
if  the  respiration  number  as  determined  by  Gore  is  applicable. 

The  effect  of  temperature  on  respiration. — Gore3  carried  on  his 
experiments  at  various  temperatures  and  found  that  the  relation 
between  temperature  and  respiration  agreed  very  closely  with  Van 
Hoff's  law,  i.e.,  the  maturation  velocity  at  8°  C.  is  double  that  at  0°  C, 
and  at  16°  C.  four  times  that  at  0°  C.  This  agrees  with  the  results 
obtained  by  Buison.2 

Hawkins  and  Sanclo4  have  shown  with  strawberries,  black  and  red 
raspberries,  and  cherries  that  cooling  the  fruit  renders  the  epidermis 


Variety 

Respiration  number  (at 

0°  C  in  milligrams, 

per  kilogram) 

El  Dorado 

30.9 

Gandy 

17.8 

Wragg 

6.5 

Missouri  Pippin 

4.6 

Valencia 

1.8 

432  UNIVERSITY  OF  CALIFORNIA — EXPERIMENT  STATION 

more  resistant  to  mechanical  injury  and  therefore  supposedly  less 
likely  to  infection  by  fungi  or  bacteria.  These  workers  advance  as  a 
possible  explanation  of  the  phenomenon  that  the  surface  of  the  fruit 
might  be  covered  with  a  wax  which  softened  at  the  higher  tempera- 
tures and  became  harder  and  more  resistant  when  cooled.  Another 
explanation  is  that  the  walls  of  the  external  cells  of  the  fruits  have 
a  lower  coefficient  of  expansion  than  their  contents.  At  the  higher 
temperatures  this  would  result  in  the  walls  being  under  a  greater 
strain  and  they  would  therefore  puncture  more  easily  than  at  a  lower 
temperature. 

It  must  not  be  forgotten  that  chemical  and  physiological  changes 
occur  even  at  the  lower  temperatures.  Cooling  causes  a  retardation, 
not  a  complete  cessation  of  the  processes.  There  is  also  evidence  that 
temperatures  near  30°  F.  may  result  in  a  disturbance  of  the  normal 
metabolic  or  enzymatic  processes. 

Methods  of  procedure. — The  investigation  was  begun  in  the  sum- 
mer of  1918  by  R.  H.  Taylor,*  assisted  by  the  writer,  and  was  carried 
on  through  1919  and  1921. 

The  fruit  was  harvested  and  packed  in  baskets  of  five-pound 
capacity  at  the  University  Farm,  Davis.  It  was  then  shipped  immedi- 
ately by  express  to  the  Experiment  Station,  Berkeley,  and  at  once 
placed  in  cold  storage.  As  a  rule,  not  over  forty-eight  hours  elapsed 
from  the  time  of  picking  until  placement  in  cold  storage. 

From  four  to  twelve  five-pound  baskets  of  each  variety  were 
included  in  the  tests.  When  first  received,  the  degree  of  ripeness,  the 
color,  and  the  condition  of  the  fruit  were  carefully  noted.  About  two 
dozen  specimens  were  taken  from  the  baskets  and  permitted  to  ripen 
at  room  temperature.  This  was  done  to  determine  the  length  of  time 
the  fruit  would  keep,  and  to  see  how  it  would  behave,  without  cooling. 

At  intervals  of  about  a  week  or  ten  days,  fifteen  or  twenty  addi- 
tional specimens  were  removed  from  cold  storage  and  kept  at  room 
temperatures  of  68°  to  74°  F.  to  ripen.  While  ripening,  the  plums 
were  kept  on  cardboard  plates  in  dark,  ventilated  lockers. 

Each  lot  of  fruit  was  observed  at  intervals  of  two  to  four  days 
after  removal  to  room  temperature.  At  each  observation  the  follow- 
ing points  were  noted:  (a)  general  condition;  (b)  degree  of  ripeness; 
(c)  juiciness  and  texture;  (d)  flavor  and  quality,  and  (e)  amount  of 
wilting  and  rotting. 

The  chief  preliminary  points  determined  were  as  follows:  (a)  the 
relative  retention  of  quality  of  the  various  varieties  in  cold  storage; 


*  Professor  Taylor  resigned  July  1,  1919. 


BULLETIN  344]  C0LD  STORAGE  IN  THE   MARKETING  OF  PLUMS  433 

(b)  which  varieties  kept  longest  in  cold  storage;  (c)  the  influence  of 
the  time  of  harvesting  and  the  inherent  qualities  of  the  varieties  on 
the  time  of  keeping;  (d)  the  optimum  storage  period;  (e)  the  maxi- 
mum storage  period;  (/)  which  offer  the  most  promise  as  storage 
varieties  when  the  above  points  together  with  their  attractiveness, 
color,  size,  quality,  and  flavor  are  considered;  (g)  the  best  tempera- 
ture for  storage;  and  (h)  the  best  stage  of  maturity  at  which  to  pick 
the  fruit  for  storage. 

Definition  of  terms. 

Optimum  storage  period  refers  to  the  latest  time  of  removal  which 
would  give  the  best  results  regarding  quality  and  time  of  holding  up 
after  removal  from  cold  storage. 

Maximum  storage  period  refers  to  the  time  beyond  which  it  would 
be  unsafe  to"  keep  the  fruit  in  storage  though  it  may  be  still  in  good 
condition,  because  of  the  likelihood  of  loss  of  quality,  softening  of 
texture,  susceptibility  to  rot  organisms,  tendency  to  wilting,  and 
rapidity  of  breakdown  after  removal. 

Degrees  of  ripeness. — The  different  'degrees  of  ripeness'  were 
described  by  using  the  following  terms : 

1.  Hard  unripe  4.  Medium  firm  ripe  7.  Soft  ripe 

2.  Firm  unripe  5.  Medium  ripe  8.  Past  ripe 

3.  Firm  ripe  6.  Medium  soft  ripe  9.  Eotten 

Color. — The  different  shades  of  ground  'color'  of  the  fruit  were 
described  by  the  following  terms,  those  generally  applicable  to  the 
most  immature  fruits  being  listed  first : 

1.  Green  4.  Yellowish  green  7.  Yellow 

2.  Greenish  5.  Greenish  yellow  8.  Brownish 

3.  Whitish  green  6.  Yellowish  9.  Brown 

Texture. — The  relative  juiciness  of  the  plums  was  described  by 
the  following  terms : 

1.  Unusually  juicy  3.  Juicy  5.  Eather  dry 

2.  Very  juicy  4.  Moderately  juicy 

Quality. — The  'quality'  or  pleasantness  of  flavor  of  the  fruit  was 
described  by  the  following  terms: 

1.  Excellent  4.  Good  7.  Poor 

2.  Very  good  5.  Good  to  fair  8.  Very  poor 

3.  Good  to  very  good        6.  Fair 


434 


UNIVERSITY  OF   CALIFORNIA — EXPERIMENT  STATION 


EXPERIMENT    DATA 

The  behavior  of  each  variety  in  cold  storage  is  shown  by  the  data 
obtained  during  the  years  1918,  1919,  and  1920,  summarized  in  Tables 
IV  to  VI  and  further  brought  out  by  Charts  II  to  VI  inclusive.  Since 
the  data  for  each  year  agree  very  closely,  only  those  for  1920  are 
given  separately. 

To  assist  in  drawing  conclusions  regarding  the  desirability  of  a 
variety  for  storage  purposes,  in  addition  to  its  behavior  in  cold  storage, 
notes  were  made  upon  the  size,  color,  form,  texture,  quality,  etc.  These 
data  are  summarized  in  Table  VII. 


The  columns  referring  to  the  condition  of  the  fruit  at  the  various 
periods  include  the  state  of  maturit}^  or  ripeness,  as  indicated  by 
either  degree  of  firmness  of  the  flesh  or  color  of  the  skin,  and  also  by 
the  quality  attained  during  the  period  of  marketability  following 
receipt  or  removal  from  storage. 


Relative  time  of  keeping. 

(1)  The  best  keeping  plums. — The  varieties  which  kept  latest  in 
the  season  and  most  satisfactorily  in  cold  storage  were  Kelsey,  Grand 
Duke,  and  Wickson.  At  a  temperature  of  32°  F.  these  varieties  kept 
well  until  the  middle  of  October,  and  upon  removal  from  storage 
remained  marketable  for  a  period  of  from  six  to  twelve  days.  (Tables 
IV  and  VI.) 


Bulletin  344]  COld  STORAGE  IN  THE  MARKETING  OF  PLUMS 


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BULLETIN  344]  C0LD  STORAGE  IN   THE   MARKETING  OF  PLUMS  449 

Of  the  three  varieties,  the  Kelsey  kept  latest  in  storage,  but  proved 
the  lowest  in  quality.  It  is,  however,  of  large  size  and  commands 
good  prices.  The  Wickson  and  the  Grand  Duke  are  both  excellent 
dessert  fruits  and  retain  their  quality  in  storage.  The  Wickson  will 
keep  a  greater  number  of  days  than  either  the  Kelsey  or  the  Grand 
Duke.  It  will  not  keep  quite  so  late,  owing  to  the  fact  that  it  is 
harvested  about  two  weeks  earlier.  Both  the  Kelsey  and  the  Grand 
Duke  are  harvested  fairly  late  in  the  season,  the  Kelsey  from  the 
last  week  of  July  to  the  first  week  in  August,  and  the  Grand  Duke 
from  the  first  to  the  middle  of  August.  If  properly  grown  in  a  section 
where  the  normal  ripening  period  is  comparatively  late,  picked  at 
the  correct  stage  of  ripeness,  hurried  into  cold  storage  at  tempera- 
tures of  about  31°  to  32°  F.,  and  carefully  handled,  the  Kelsey  might 
be  kept  for  the  Thanksgiving  trade.  Under  the  conditions  stated, 
this  variety  should  be  marketable  about  four  days  after  removal  from 
storage. 

(2)  Very  good  keeping  plums. — Satsuma,  Agen  (French  Prune), 
Yellow  Egg,  and  Tragedy  can  be  kept  in  cold  storage  for  a  consider- 
able period  of  time  and  relatively  late  in  the  season.  All  these 
varieties  are  of  high  quality,  and  retain  their  flavor  and  texture  while 
in  storage.  These  varieties  kept  in  excellent  market  condition  until 
the  last  week  of  September  or  the  first  week  in  October  and  upon 
removal  from  storage  they  remained  marketable  for  a  week  to  ten 
days.     (Tables  IV  and  VI.) 

The  Satsuma  and  the  Tragedy  kept  the  greatest  number  of  days, 
but  not  long  enough  for  the  late  market  because  their  harvest  period 
is  mid-season.  The  Yellow  Egg  and  the  French  are  harvested  fairly 
late  in  the  season,  so  that  it  was  possible  to  keep  them  in  cold  storage 
relatively  late. 

(3)  Moderately  good  keeping  plums. — Imperial,  German  Prune, 
Pond,  Robe  de  Sergeant,  Climax,  Sultan,  and  Sugar  kept  until  the 
middle  of  September.  The  Pond  kept  late  in  the  season  only  because 
it  is  one  of  the  latest  plums  to  be  harvested.  This  is  also  true,  to  a 
somewhat  less  degree,  of  the  German,  Robe  de  Sergeant,  Imperial,  and 
Sugar.  The  Climax,  however,  ripens  early,  yet  kept  nearly  as  late 
in  the  season  as  Pond,  German,  Imperial  and  Robe  de  Sergeant,  and 
slightly  later  than  Sugar.  This  is  also  true  of  the  Sultan,  which  ripens 
about  one  week  later  than  the  Climax. 

(4)  Inferior  keeping  plums. — The  Beauty,  Botan,  Abundance,  Bur- 
bank,  Combination,  Clyman,  Peach,  Washington,  and  Columbia  did 
not  keep  well.     Of  these  varieties  the  Beauty  kept  best  and  retained 


450  UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 

its  quality  with  the  least  deterioration.  It  is,  however,  the  earliest 
plum  tested,  and  therefore,  did  not  keep  late  in  the  season. 

The  Abundance,  Burbank,  Combination,  and  Clyman  kept  fairly 
well  at  32°  F.  for  about  four  to  five  weeks,  but  all  failed  in  storage 
before  the  normal  season  of  the  late  plums  was  over. 

The  Washington  and  the  Columbia  proved  to  be  unsuitable  for 
storage.    They  rapidly  lost  quality  and  soon  spoiled. 

It  should  be  borne  in  mind  that  for  most  varieties  the  data  are 
based  upon  only  two  to  three  years'  work  and  that  the  keeping 
qualities  of  the  same  variety  of  plum  vary  with  the  season,  soil,  and 
cultural  treatment.  Further  work  is  therefore  contemplated.  Never- 
theless, the  keeping  dates  are  at  least  approximately  correct,  and 
should  give  the  relative  value  of  the  varieties  tested  for  cold  storage 
purposes.  The  varieties  which  kept  longest  in  cold  storage  are  those 
that  the  growers  have  found  to  withstand  handling  and  transportation 
best.     (Tables  IV  to  VI.) 

The  average  dates  of  harvesting  and  of  keeping  without  cold 
storage,  and  the  optimum  and  maximum  storage  periods,  are  shown 
in  Chart  II. 

Type  of  failure  in  storage. — The  manner  in  which  the  different 
varieties  of  plums  failed  in  storage  (Tables  IV  and  V)  is  important. 

{a)  The  Tragedy,  Grand  Duke,  Yellow  Egg,  German,  Robe  de 
Sergeant,  Imperial,  Columbia,  Botan,  Agen  (French),  Sugar,  and 
Beauty,  ripened  well  in  cold  storage,  but  of  course  more  slowly  than 
at  room  temperature.  These  varieties,  if  stored  when  fairly  mature, 
became  too  soft  for  ordinary  marketing  before  rot  or  physiological 
breakdown  made  them  unfit  for  use. 

(6)  The  Kelse3r,  Wickson,  Pond,  Sultan,  Combination,  Burbank, 
Peach,  and  Washington,  broke  down  internally,  probably  physio- 
logically, before  they  became  over-ripe  in  storage.  The  flesh  remained 
firm  but  became  discolored  and  dry,  and  lost  its  flavor  and  aroma. 

(c)  The  Climax,  Abundance,  and  Satsuma  broke  down  physio- 
logically before  becoming  over-ripe  in  storage  when  stored  too  green. 
If  sufficiently  developed  when  picked,  they  attained  good  quality,  and 
ripened  normally. 

(d)  Those  varieties  which  were  inclined  to  wilt  and  shrivel  and 
in  this  way  give  evidence  of  having  been  picked  too  green  were  the 
Satsuma,  Grand  Duke,  Sugar,  and  Sultan. 

Temperature  of  storage  for  plums. — A  study  of  the  tabulated  data 
for  32°  F.  and  36°  F.  (Tables  IV  and  V)  will  show  that  the  lower 
temperature  is  preferable.  The  fruit  held  at  32°  F.  kept  one  to  three 
weeks  longer  than  that  held  at  36°  F.     The  difference  in  favor  of  the 


BULLETIN  344]  C0LD  STORAGE   IN  THE   MARKETING  OF  PLUMS  451 

32°  F.  temperature  was  more  marked  in  the  case  of  the  later  ripening, 
longer  keeping  varieties.  The  varieties  which  had  a  short  storage 
period  did  not  show  much  difference  in  their  behavior  at  32°  F.  and 
36°  F.,  probably  because  of  the  fact  that  during  the  relatively  short 
time,  the  difference  in  temperature  could  not  exert  a  very  marked 
influence. 

During  the  1919  season  the  varieties  were  kept  at  both  32°  F.  and 
30°  F.,  but  since  they  did  not  keep  appreciably  better  at  one  tempera- 
ture than  the  other,  the  data  from  the  30°  F.  room  are  not  presented. 
Certain  varieties,  particularly  the  Washington,  experienced  consider- 
able freezing  at  30°  F.  and  the  evidence  indicates,  therefore,  that 
32°  F.  is  the  safer  and  more  satisfactory  temperature  for  the  storage 
of  plums. 

The  behavior  of  the  fruit  at  a  temperature  of  36°  F.  is  of  especial 
interest  at  this  time,  in  connection  with  the  possibility  of  shipping 
plums  by  boat  through  the  Panama  Canal,  since  the  temperature 
which  would  be  maintained  under  refrigeration  byk  such  boats  would 
more  closely  approximate  36°  F.  than  32°  F. 

Four  to  five  weeks  should  be  ample  time  for  the  trip  to  be  made 
and  the  fruit  to  be  marketed.  The  results  as  shown  in  Table  V  indi- 
cate that  the  varieties  which  kept  at  a  temperature  of  36°  F.  for  five 
weeks  and  remained  marketable  for  from  seven  to  ten  days  include 
the  following:  Kelsey,  Wickson,  French,  Grand  Duke,  and  Satsuma. 
Similarly,  a  list  of  varieties  which  kept  about  four  weeks  is  as  follows : 
Yellow  Egg,  Pond,  Climax,  Tragedy,  Robe  de  Sergeant,  and  Beauty; 
and  a  list  of  plums  with  a  shipping  period,  under  such  conditions,  of 
about  three  weeks  includes  the  following  varieties :  German,  Imperial, 
Sultan,  and  Combination.  The  varieties  which  kept  at  a  temperature 
of  36°  F.  from  two  to  three  weeks,  and  which  therefore  appeared 
unsuited  for  such  shipments  are  Sugar,  Columbia,  Abundance,  Botan, 
Burbank,  and  Peach.  The  Washington  and  the  Clyman,  at  36°  F., 
kept  only  about  two  weeks,  and  could  not,  therefore,  be  shipped  by 
way  of  the  Panama  Canal  to  the  eastern  coast  markets. 

Degree  of  maturity  for  picking. — Ramsey5  during  the  season  of 
1913  endeavored  to  determine  the  proper  stage  of  maturity  at  which 
Italian  prunes  should  be  picked  for  fresh-fruit  shipment,  when  grown 
under  the  conditions  of  the  Willamette  Valley,  Oregon.  Three  pick- 
ings one  week  apart  were  made,  the  first  picking  about  three  weeks 
before  the  time  that  the  fruit  is  normally  harvested  for  evaporation 
or  drying.  He  found  no  considerable  increase  in  size  between  the 
first  and  the  last  picking,  except  in  one  instance.  The  fruit  from  the 
first  picking  had  an  excellent  flavor  at  the  end  of  the  longest  storage 


452  UNIVERSITY  OF  CALIFORNIA EXPERIMENT  STATION 

period  for  that  fruit,  while  the  fruit  from  the  last  picking  was  almost 
unfit  to  eat,  although  its  appearance  was  very  good. 

The  lack  of  increase  in  size,  as  well  as  the  unfavorable  behavior 
of  the  last  picking  in  storage,  can  perhaps  be  accounted  for  by  the 
fact  that  all  the  pickings  were  made  relatively  late  for  fresh-fruit 
shipment.  Prunes  when  harvested  for  drying,  at  a  time  coinciding 
with  Ramsey's  third  picking,  are  practically  dead  ripe.  The  first 
picking  referred  to  by  Ramsey  would  therefore  correspond  closely 
with  the  second  or  third  picking  in  these  experiments. 

In  the  past,  California  growers  have  centered  their  attention  mostly 
on  the  early  eastern  market.  This  has  been  done  in  order  to  avoid 
competition  with  the  later  crop  in  other  sections  of  the  country.  The 
fruit  has  been  picked  fairly  green  so  as  to  enable  it  to  reach  the 
eastern  markets  just  before  attaining  its  edible  condition.  Domestic 
or  European  varieties  are  not,  as  a  rule,  picked  quite  so  green  as  the 
Triflora  or  Japanese  plums. 

Observations  and  experience  of  both  fruit  growers  and  cold-storage 
men  emphasize  the  fact  that  the  degree  of  maturity  which  fruit  has 
attained  when  picked  exerts  a  profound  influence  upon  its  keeping  in 
cold  storage  and  upon  the  quality  developed. 

There  are  available  only  one  year's  data  on  plums  to  determine 
the  effect  of  maturity  upon  the  two  characters  mentioned  above.  Dur- 
ing the  1920  season  (Tables  IV  and  V)  the  fruit  was  picked  at  three 
different  stages  of  maturity.  The  first  picking  was  made  four  to 
eleven  days  in  advance  of  the  second,  which  was  made  about  the  time 
the  main  bulk  of  the  fruit  was  harvested,  or  at  the  time  the  variety 
was  picked  commercially.  The  third  picking  was  made  four  to  eleven 
days  after  the  second. 

The  proper  stage  of  ripeness  for  picking  is  difficult  to  determine 
and  with  most  varieties  of  plums  is  relatively  short.  Nevertheless,  the 
work  for  one  year  brings  out  several  interesting  points.  For  example, 
the  Tragedy  can  be  picked  relatively  green  (the  first  picking,  1920) 
and  ripen  to  good  quality  and  hold  up  nicely  in  storage  (Table  IV). 
The  second  lot,  however,  picked  eleven  days  later,  attained  somewhat 
better  quality,  and  still  held  up  nicely  in  storage.  The  period  during 
which  the  Tragedy  can  be  picked  is  therefore  relatively  long.  Never- 
theless the  somewhat  larger  size  and  better  quality  of  the  second  pick- 
ing made  it  preferable  for  storing.  The  third  picking  did  not  keep 
quite  so  well  in  storage  (Chart  III).  The  Wickson  and  the  Climax 
may  be  picked  fairly  immature,  but  are  better  when  permitted  to 
remain  on  the  trees  until  more  mature. 


Bulletin  344]  COLn  STORAGE  IN  THE  MARKETING  OF  PLUMS 


453 


Practically  all  the  other  varieties,  but  notably  the  Combination, 
Abundance,  Burbank,  and  Peach,  did  not  attain  good  quality  unless 
they  were  fairly  well  matured  when  picked.  The  data  indicate 
that  the  harvesting  period  for  these  varieties  is  limited  to  not  over 
four  or  five  days.  When  picked  green,  they  did  not  attain  good 
quality  and  wilted  or  shriveled,  while  if  picked  too  ripe,  they  did  not 
keep  in  storage. 

As  previously  mentioned,  the  second  picking  in  these  experiments 
was  made  at  the  time  which  was  considered  best  for  commercial  pur- 


0  KC  'ON  '»»OA  mjn  '  od  'ulssi  »  lljjniM 


10    20   '  30 
September 


10    20 
November 


10    20    31 
December 


poses  in  the  Sacramento  Valley  (Table  VII).  The  data  show  clearly 
that  it  would  be  unwise  to  pick  the  fruit  any  earlier  than  the  average 
commercial  picking.  This  is  shown  by  Chart  III,  illustrating  the 
behavior  of  the  Agen  (French  Prune)  when  stored.  The  first  picking 
did  not  keep  so  late  in  storage  and  neither  did  the  fruit  hold  up  so 
long  after  removal  from  storage  as  did  the  second  picking.  This  was 
also  true  of  the  Kelsey,  as  shown  by  Chart  IV. 

Furthermore,  the  fruit  of  the  third  picking  taken  from  four  to 
ten  days  after  the  second  picking  attained  much  better  quality  upon 
ripening  than  did  the  fruit  of  the  first  and  second  pickings.  The 
striking  fact  is  that  the  later  or  third  picking  of  fruit  held  up  about 
as  well  in  storage  as  did  the  fruit  of  the  first  and  second  picking. 


454 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


This  is  indicated  by  Charts  III  and  V,  showing  the  behavior  of  the 
three  pickings  at  32°  F.  for  the  varieties  Satsuma,  Tragedy,  and  Wick- 
son.  The  exceptions  to  this  behavior  were  the  Climax  (Chart  IV), 
Clyman,  and  Pond.  With  these  varieties,  the  third  picking  proved 
too  ripe. 

The  data  therefore  indicate  that,  in  most  cases,  plums  are  picked 
too  green  for  shipping.  If  they  are  allowed  to  remain  on  the  trees 
two  or  three  days  longer,  under  lower  Sacramento  Valley  conditions, 


•Q  KC  'ON  'XUOA  M3M  '00  'H3SS3  T  134403)1 


20     30 

10    20 

31 

10     20 

SI 

10    20     30 

10 

£0      30 

ID     20 

'  June 

July 

August 

September 

October 

November 

December 

it  would  seem  that  the  quality,  appearance,  and  flavor  will  be  much 
improved.  Furthermore,  if  the  fruit  is  handled  carefully  and  quickly 
placed  in  storage,  when  it  is  to  be  retained  or  precooled  or  brought 
down  to  refrigerator  car  temperatures  and  is  shipped  east,  the  keep- 
ing qualities  would  not  be  appreciably  impaired  as  a  result  of  the 
later  picking. 

PRACTICAL    APPLICATION    OF    RESULTS 

Plums  are  perishable  and,  with  the  risk  of  loss  involved,  there 
would  be  no  justification  for  storing  them  unless  the  returns  from  this 
practice  compensated  for  the  cost  and  risk. 

It  is  interesting  in  this  connection  to  refer  to  Chart  VI,  which 
shows  graphically  the  average  daily  prices  received  for  all  varieties 


BULLETIN   344]  C0LD  STORAGE  IN   THE   MARKETING  OF  PLUMS 


455 


of  plums  upon  the  New  York  City  market,  and  the  influence  of 
the  total  number  of  crates  received  each  day  upon  the  price  for  the 
shipping  season  of  1920.  The  price  is  highest  at  the  beginning  of  the 
season,  when  the  receipts  are  lowest,  and  then  drops  until  the  lowest 
point  is  reached  as  the  maximum  quantity  of  plums  reaches  the 
market.  As  the  receipts  fall  off  at  the  close  of  the  season,  the  price 
for  certain  varieties  of  plums  may  rise,  so  long  as  the  quality  remains 
good.    It  is  interesting  to  note  the  constancy  of  the  opposite  directions 


■Q  KC  'ON  'XHOA  M3N  'OO  'U3SS3  T  13Jdn3» 


10     20      30 
September 


10    20    31 
October 


10    20   30 
November 


10    20     31 
December 


taken  by  the  quantity  curve,  as  shown  by  the  solid  line,  and  the  price, 
indicated  by  the  broken  line.  The  high  points  in  the  receipt  curve  are 
found  to  occur  simultaneously  with  the  low  points  on  the  price  curve, 
and  vice  versa. 

This  indicates  that  on  days  when  the  market  receipts  were  excep- 
tionally heavy,  it  would  pay  to  store  temporarily  the  surplus  plums 
until  the  over-supplied  market  became  more  normal.  This  would  be 
particularly  true  if  it  were  possible  to  know  the  probable  new  receipts 
of  the  plums  upon  the  market  during  the  period  following  the  time  of 
evident  over-supply.  For  example,  on  the  seventeenth  of  August, 
with  a  total  receipt  of  6930  crates,  the  average  price  being  paid  for 
plums  per  crate  was  $2.66 ;  on  the  nineteenth,  with  the  receipt  of 
5835  crates,  the  price  per  crate  was  $2.83 ;  and  on  the  following  day 


456 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


with  the  receipt  of  only  170  crates,  the  average  price  paid  per  crate 
was  $4.37.  There  was  a  difference  of  $1.54  a  crate  between  the  two 
successive  days  resulting  from  differences  in  supply. 

The  relatively  high  price  that  prevailed  from  about  the  twentieth 
to  the  twenty-fifth  of  August  during  the  season  of  1920  (Chart  VI) 
can  perhaps  be  explained  by  referring  to  Chart  VII.  The  dates  men- 
tioned cover  a  period  between  the  close  of  the  main  bulk  of  plum 
shipments  from  California  and  the  beginning  of  the  shipments  from 


6/11  6/15 


7/25 


Price  W- 


IS 


U 


$3 


%z' 


¥i 


BULLETIN  344]  C0LD  STORAGE  IN  THE   MARKETING  OF  PLUMS 


457 


Washington  and  Oregon,  and  shipments  were  therefore  at  a  minimum. 
In  years  when  such  a  situation  exists  it  would  appear  feasible  and 
profitable  to  store  California  plums  with  the  idea  of  keeping  the 
demand  properly  supplied  during  this  period. 

Storage  of  early  plums. — Since  the  price  of  a  variety  of  plum  is 
influenced  not  only  by  the  available  quantity  of  that  variety,  but  also 
by  the  total  available  quantity  of  all  varieties,  it  would  perhaps  seldom 
be  advisable  to  store  the  early  varieties.  Early  in  the  season  there 
are  not  many  varieties  of  plums  on  the  market  and  the  prices  are  high. 
A  study  of  Charts  VIII  and  IX,  in  which  are  plotted  the  prices  and 


5.00 


458 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


number  of  crates  upon  the  New  York  City  markets  for  the  two  leading 
early  plums,  the  Beauty  and  the  Climax,  shows  that  with  the  early 
plums  the  prices  continue  to  fall,  even  though  the  quantity  of  these 
varieties  diminishes.  This  is  because  of  the  increasing  heavier  receipts 
of  other  vareties  of  plums. 

Storage  of  Me  plums. — By  reference  to  Chart  VII  and  Table  VIII 
it  may  be  seen  that  the  shipments  of  plums  from  California  in  1920 
were  largest  between  June  21  and  August  17,  the  week  of  maximum 
shipment  being  June  23  to  June  30.  It  is  interesting  to  note  that  the 
peak  in  receipts  was  reached  in  New  York  City  July  23.     By  the 


5.00 


4.00 


1800 

500 

1200 


600 
300 


28 

Jupe 


2         7 

September 


time  most  of  the  other  states  had  begun  to  ship,  the  California  ship- 
ments had  practically  ceased.  The  other  states  (Table  VIII)  ship  in 
large  quantity  from  the  last  of  August  until  the  first  week  of  October. 
Hence  the  market  is  over-supplied  during  this  period,  and  the  result 
is  a  large  and  sudden  drop  in  prices.  The  receipt  of  California  plums 
in  New  York  City  shows  a  marked  decrease  after  the  first  week  in 
September,  and  by  the  middle  of  September  the  quantity  generally 
becomes  so  small  that  plums  are  dropped  from  the  list  of  arrivals  and 
only  prunes  are  recorded.* 

In  1919  the  largest  number  of  car  lot  shipments  including  all 
states  were  made  in  August  (Table  VIII)  ;  in  1920  larger  shipments 
were  made  in  September.  The  shipments  made  during  October  were 
relatively  light  and  confined  to  the  early  part  of  the  month.  Hence 
there  is  a  period  shortly  after  the  first  week  of  October  when  fresh 
plums  and  prunes  become  scarce  upon  the  market.     Therefore,  Cali- 

*  Journal  of  Commerce  of  New  York  City,  Sept.  7,  1920. 


Bulletin  344]  C0LD  STORAGE  IN  THE  MARKETING  OE  PLUMS 


459 


fornia  plums  which  had  been  stored  would  have  to  be  disposed  of 
between  the  period  following  the  end  of  the  shipments  from  Califor- 
nia and  the  beginning  of  the  shipments  from  other  states  or  be 
retained  until  after  the  later  shipments  from  other  states  had  ceased. 
If  the  latter  were  to  be  successfully  done,  sufficiently  higher  prices 
to  justify  the  practice  might  be  obtained.  The  risk,  however,  is 
comparatively  great,  and  fruits  such  as  pears  and  apples  would  come 
into  competition. 


TABLE  VIII 

Showing  the  Car  Lot  Shipment  of  Plums  and  Fresh  Prunes  by  Months 

(From  the  Market  Reporter,  1920.) 


1920 

_A__ 


States  June 

California  303 

Idaho    

Michigan    

New  York  

Oregon    

Pennsylvania   

Washington    

Others   


July 

670 


Total 303       670 


Aug. 

Sept. 

280 

10 

1047 

18 

160 

123 

538 

73 

92 

56 

126 

209 

2 

10 

622 

2122 

June 
584 


584 


1919 

A 

July 

Aug. 

Sept. 

Oct. 

Total 

901 

440 

9 

.... 

1934 

233 

72 

305 

39 

34 



73 

26 

23 

4 

53 

305 

93 

32 

430 

11 

.... 

11 

297 

92 

2 

391 

1 
1108 

7 
502 

19 
129 

27 

901 

3224 

In  the  case  of  a  desirable  late  variety,  such  as  the  Kelsey,  the 
plums  shipped  at  the  last  part  of  its  normal  shipping  season  bring 
higher  prices  than  the  first  shipments  (Chart  X).    This  is  due  to  the 


460  UNIVERSITY  OF  CALIFORNIA — EXPERIMENT  STATION 

fact  that  there  are  not  only  fewer  Kelsey  plums,  but  also  much  smaller 
quantities  of  other  varieties  (Charts  VI,  VII,  and  X).  This  is  also 
true  to  a  less  extent  of  the  Wickson,  which  is  a  mid-season  plum,  but 
which  has  a  long  shipping  period.  In  addition  to  the  fact  that  there 
are  fewer  Wicksons,  the  later  shipments  therefore  have  smaller  quan- 
tities of  other  varieties  with  which  to  compete.  Hence  the  price,  as 
shown  by  Chart  XI,  rises  and  continues  to  remain  at  a  higher  level 
than  that  exhibited  throughout  most  of  the  other  portion  of  its  ship- 
ping period.  It  would  therefore  appear  that  under  some  conditions 
it  might  be  profitable  to  prolong  the  season  for  plums  by  storing  such 
varieties  as  the  Kelsey,  which  might  be  disposed  of  at  a  sufficient  profit 
during  the  late  fall  months  to  justify  the  cost  of  storage. 

The  early  plums  yield  the  biggest  profits  in  an  early  district,  but 
not  in  a  late  one,  since,  as  a  rule,  they  are  inferior  to  later  varieties 
in  size  and  quality.  Furthermore,  the  early  varieties  in  a  late  district 
have  to  compete  with  the  later  varieties  from  early  districts.  Hence 
it  will  not  pay  to  store  late  varieties  in  an  early  district.  The  cold 
storage  of  plums  with  the  view  of  prolonging  the  season  can  be  best 
done  by  a  late  district  with  its  late  varieties. 

Precautions  necessary  previous  to  storage. — Ramsey5  has  given  sug- 
gestions applicable  to  the  picking,  handling,  and  shipping  of  plums 
which  are  to  be  stored.  The  utmost  care  in  picking  must  be  exercised 
to  avoid  bruising  the  fruit  in  placing  it  in  the  picking  receptacle,  in 
transferring  it  to  the  orchard  box,  and  in  hauling  it  to  the  packing 
house.  (1)  Do  not  rub  off  the  bloom;  (2)  grasp  the  fruits  by  the 
pedicel  or  stem  and  lay  one  at  a  time  in  the  picking  receptacle;  (3) 
do  not  drop  or  violently  roll  the  fruit  from  one  container  to  another; 
(4)  keep  the  fruit  in  the  shade  or  protected  from  the  sun  after  it  is 
harvested;  (5)  in  packing,  cull  out  all  imperfect  or  cracked  fruits; 
(6)  when  possible,  pack  and  grade  directly  from  the  lug  box,  which 
lessens  the  number  of  times  the  fruit  is  handled ;  (7)  precool  promptly 
and  thoroughly,  and  keep  chilled  until  stored,  or  store  at  32°  P.  as 
soon  as  possible.  The  careful  observance  of  these  suggestions  is  neces- 
sary for  the  successful  shipment  of  plums,  either  by  rail  under  refrig- 
eration, or  by  boat  through  the  Panama  Canal. 

ACKNOWLEDGMENTS 

The  writers  thanks  and  appreciation  are  extended  to  Mr.  H.  E. 
Jacobs,  who  assisted  during  the  season  of  1920  and  helped  in  summar- 
izing the  data;  to  Mr.  G.  L.  Philp  and  Professor  F.  W.  Allen,  who 
harvested  the  fruit  and,  in  most  cases,  prepared  it  for  shipment;  to 
Dr.  J.  C.  Whitten,  who  furnished  kindly  counsel  and  suggestions,  and 
to  Mr.  A.  J.  Winkler  and  Mr.  L.  P.  Latimer,  who  prepared  the  charts. 


BULLETIN  344]  C0LD  STORAGE  IN   THE   MARKETING  OF  PLUMS  461 

SUMMARY   AND   CONCLUSIONS 

1.  The  Wickson  had  an  optimum  storage  period  of  nearly  twelve 
weeks  and  remained  marketable  for  a  week  to  ten  days  after  removal. 
Its  maximum  storage  period  was  nearly  sixteen  weeks  and,  upon 
removal,  it  ripened  to  fair  quality  and  remained  marketable  for  from 
four  to  seven  days. 

2.  The  optimum  storage  period  for  the  Satsuma  was  almost  eleven 
weeks  and  it  was  marketable  after  removal  for  from  seven  to  ten  days. 
The  maximum  storage  period  of  this  variety  was  about  fourteen  weeks, 
after  which  it  remained  marketable  for  from  six  to  seven  days. 

3.  The  Kelsey  could  be  kept  later  because  its  season  of  ripening 
was  not  so  early  as  that  of  the  Satsuma  and  the  Wickson.  Its  optimum 
storage  period  was  about  ten  weeks,  with  a  marketable  period  of 
nearly  ten  days.  The  maximum  time  in  storage  averaged  fourteen 
weeks,  and  after  removal  it  remained  marketable  for  about  five  days. 
The  quality  attained  by  this  variety  at  both  the  optimum  and  maxi- 
mum storage  periods  was  only  fair. 

4.  The  Climax,  Tragedy,  and  Grand  Duke  also  have  long  keeping 
periods.  Their  optimum  storage  is  about  nine  weeks,  with  a  period 
of  marketability  of  eight  to  ten  days,  and  the  maximum  storage  period 
is  nearly  thirteen  weeks,  with  a  period  of  marketability  of  from  five 
to  seven  days.  The  Grand  Duke  ripens  comparatively  late  and  hence 
might  be  employed  to  extend  somewhat  the  season  for  fresh  plums. 
The  Tragedy  and  especially  the  Climax  ripen  so  early  in  the  season 
that,  despite  their  long  keeping  qualities,  they  cannot  be  profitably 
employed  for  this  purpose.  The  Tragedy  retains  its  good  quality  in 
storage  exceptionally  well.  The  Climax  is  excellent  to  eat  at  the 
optimum  storage,  but  only  attains  fair  dessert  quality  at  the  maxi- 
mum. The  Grand  Duke  at  best  is  only  of  fair  quality  and  remains  so 
throughout  its  entire  storage  period. 

5.  The  Yellow  Egg,  Sultan,  Beauty,  Agen  (French),  and  Sugar 
fall  together  in  another  group.  Their  optimum  storage  period  is 
somewhat  over  six  weeks  and  they  are  marketable  after  removal  at 
this  time  for  from  five  to  eight  days.  The  maximum  storage  time  is 
about  nine  weeks,  with  the  exception  of  the  Beauty  which  can  be  kept 
satisfactorily  for  nearly  twelve  weeks.  Upon  removal  at  the  maximum 
period  these  varieties  remain  marketable  only  for  from  three  to  five 
days. 

6.  The  Botan,  Abundance,  Burbank,  Imperial,  Combination,  Cly- 
man,  Robe  de  Sergeant,  German,  Pond,  and  Peach  have  an  optimum 


462  UNIVERSITY  OF  CALIFORNIA EXPERIMENT  STATION 

storage  period  of  from  four  to  five  weeks  and  remain  marketable  for 
about  five  days.  The  maximum  period  averages  from  seven  to  nine 
weeks,  except  for  the  Peach  and  the  Clyman,  which  cannot  be  kept 
more  than  six  weeks  and  then  remain  marketable  for  only  two  or  three 
days.  Even  the  others  are  marketable  for  only  about  three  to  five 
days.  Of  the  varieties  just  mentioned,  the  Imperial  and  Robe  de 
Sergeant  keep  the  longest. 

7.  The  Washington  and  the  Columbia  deteriorate  very  rapidly  in 
storage  and  their  optimum  does  not  exceed  two  to  three  weeks. 

8.  Among  the  plums  tested  for  storage,  the  Climax  and  the 
Tragedy  develop  the  highest  quality.  On  the  other  hand,  the  Com- 
bination, Peach,  Botan,  Columbia,  and  German  are  all  of  low 
quality. 

9.  The  most  desirable  temperature  for  the  storage  of  plums  appears 
to  be  32°  F. 

10.  There  are,  however,  certain  varieties  of  plums  which  keep  well 
at  36°  F.  and  which  when  properly  picked  and  handled  can  be  expected 
to  hold  up  sufficiently  well  to  be  shipped  by  refrigerator  boats  through 
the  Panama  Canal  to  eastern  coast  markets.  These  varieties  are :  Kel- 
sey,  Wickson,  Agen  (French),  Grand  Duke,  Satsuma,  Yellow  Egg, 
Pond,  Climax,  Tragedy,  Robe  de  Sergeant,  and  Beauty.  In  addition, 
four  other  varieties  may  be  suggested,  although  their  keeping  period 
at  36°  F.  is  a  week  to  ten  days  less,  i.e.,  German,  Imperial,  Sultan, 
and  Combination.  These  last-named  plums,  however,  will  be  mar- 
ketable in  eastern  markets  for  only  a  relatively  short  period  after 
removal  from  storage. 

11.  Varieties  of  plums  which  appear  to  be  unsuited  for  shipment 
east  by  boat,  because  of  their  poor  keeping  qualities  at  36°  F.,  are 
Sugar,  Columbia,  Abundance,  Botan,  Burbank,  Peach,  Washington, 
and  Clyman. 

12.  Studies  of  shipments  of  plums  to  the  New  York  markets 
emphasize  the  fact  that  when  the  receipts  are  large  the  prices  are  low. 
It  would  therefore  seldom  pay  to  store  the  early  plums.  It  might 
pay  for  men  who  know  the  markets  to  store  temporarily,  during  a 
period  when  the  markets  are  over-supplied,  certain  mid-season  varie- 
ties, such  as  the  Satsuma,  Tragedy,  and  Wickson.  The  Kelsey  and 
possibly  also  the  Wickson  might,  under  favorable  conditions,  be  profit- 
ably stored  two  to  three  months  in  order  to  extend  the  plum  season. 
They  could  then  be  placed  upon  the  market  after  the  plums  from 
oilier  later  shipping  states  were  off  the  market. 


BULLETIN  344]  COLD  STORAGE  IN  THE   MARKETING   OF  PLUMS  463 

13.  The  relative  importance  of  the  varieties  of  plums,  as  indicated 
by  the  amounts  received  upon  the  New  York  City  markets  during 
the  season  of  1920,  is  as  follows:  Kelsey,  Pond  (Gross,  Hungarian), 
Wickson,  Tragedy,  Giant,  Grand  Duke,  Diamond,  Burbank,  Climax, 
Beauty,  American  Blue,  Clyman,  Sugar,  President,  Gaviota,  Santa 
Rosa,  California  Blue,  Formosa,  Purple  Duane,  German,  Yellow  Egg, 
and  Apex. 

14.  There  is  evidence  that  most  of  the  shipping  plums  are  fre- 
quently picked  too  green.  Two  or  three  days  longer  upon  the  tree 
does  not  appreciably  shorten  their  storage  period  and  does  result  in 
larger  size,  and  better  color  and  flavor. 

15.  When  plums  are  to  be  shipped  any  distance  or  to  be  stored  any 
length  of  time,  it  is  imperative  to  employ  the  greatest  care  in  picking, 
grading,  packing,  and  handling  the  fruit. 


BIBLIOGRAPHY 

i  Bigelow,  Gore,  Howard:  Studies  on  Apples.  U.  S.  Bureau  of  Chemistry,  Bull. 
94  (1905). 

2Buison:  "De  'Lemploi  de  froid  dans  la  conservation  des  fruits."  L 'Industrie 
frigorifique,  p.  165   (1912). 

s  Gore  :  Studies  on  Fruit  Respiration.  U.  S.  Bureau  of  Chemistry,  Bull.  142 
(1911). 

*  Hawkins,  L.  A.,  and  Sando,  C.  E. :  Effect  of  Temperature  on  the  Resistance  to 
Wounding  of  Certain  Small  Fruit  and  Cherries.  U.  S.  D.  A.,  Bull.  No.  830, 
pp.  1-6   (1920). 

5  Ramsey,  H.  J. :  The  Handling  and  Shipping  of  Fresh  Cherries  and  Prunes  from 
the  Willamette  Valley.     U.  S.  D.  A.,  Bull.  No.  331,  pp.  1-28  (1916). 


STATION  PUBLICATIONS  AVAILABLE  FOR  FREE  DISTRIBUTION 


BULLETINS 


No.  No. 

185.  Report  of  Progress  in  Cereal  Investiga-  308. 

tions. 
241.  Vine  Pruning  in  California,  Part  I. 

246.  Vine  Pruning  in  California,  Part  II.  309. 
251.  Utilization  of  the  Nitrogen  and  Organic 

Matter    in    Septic    and    Imhoff    Tank  310. 

Sludges.  312. 

253.  Irrigation    and    Soil    Conditions    in    the  313. 

Sierra  Nevada  Foothills,  California.  316. 

261.  Melaxuma  of  the  Walnut,  "Juglans  regia."  317. 

262.  Citrus    Diseases    of    Florida    and    Cuba  318. 

Compared  with  Those  of  California.  320. 

263.  Size  Grades  for  Ripe  Olives.  321. 

266.  A  Spotting  of  Citrus  Fruits  Due  to  the  323. 

Action  of  Oil  Liberated  from  the  Rind. 

267.  Experiments  with  Stocks  for  Citrus.  324. 

268.  Growing  and  Grafting  Olive  Seedlings. 

270.  A  Comparison  of  Annual  Cropping,  Bi-  325. 

ennial  Cropping,   and   Green   Manures 
on  the  Yield  of  Wheat. 

271.  Feeding  Dairy  Calves  in  California.  328. 
273.  Preliminary  Report  on  Kearney  Vineyard  329. 

Experimental  Drain.  330. 

275.  The  Cultivation  of  Belladonna  in  Cali-  331. 

fornia.  332. 

276.  The  Pomegranate.  333. 

278.  Grain  Sorghums. 

279.  Irrigation  of  Rice  in  California.  334. 

280.  Irrigation  of  Alfalfa  in  the  Sacramento 

Valley.  335. 

282.  Trials  with   California  Silage  Crops   for 

Dairy  Cows.  336. 

283.  The  Olive  Insects  of  California. 

285.  The  Milk  Goat  in  California.  337. 

286.  Commercial  Fertilizers.  338. 

287.  Vinegar  from  Waste  Fruits. 

294.  Bean  Culture  in  California.  339. 

297.  The  Almond  in  California. 

298.  Seedless  Raisin  Grapes.  340. 

299.  The  Use  of  Lumber  on  California  Farms.  341. 

300.  Commercial  Fertilizers.  342. 
304.  A    Study   on   the   Effects   of   Freezes   on 

Citrus  in  California. 


I.  Fumigation  with  Liquid  Hydrocyanic 
Acid.  II.  Physical  and  Chemical  Pro- 
perties of  Liquid  Hydrocyanic  Acid. 

I.  The  Carob  in  California.  II.  Nutritive 
Value  of  the  Carob  Bean. 

Plum  Pollination. 

Mariout  Barley. 

Pruning  Young  Deciduous  Fruit  Trees. 

The  Kaki  or  Oriental  Persimmon. 

Selections  of  Stocks  in  Citrus  Propagation. 

The  Effects  of  Alkali  on  Citrus  Trees. 

Control  of  the  Coyote  in  California. 

Commercial  Production  of  Grape  Syrup. 

Heavy  vs.  Light  Grain  Feeding  for  Dairy 
Cows. 

Storage  of  Perishable  Fruit  at  Freezing 
Temperatures. 

Rice  Irrigation  Measurements  and  Ex- 
periments in  Sacramento  Valley,  1914- 
1919. 

Prune  Growing  in  California. 

A  White  Fir  Volume  Table. 

Dehydration  of  Fruits. 

Phylloxera-Resistant  Stocks. 

Walnut  Culture  in  California. 

Some  Factors  Affecting  the  Quality  of 
Ripe  Olives. 

Preliminary  Volume  Tables  for  Second- 
Growth  Redwoods. 

Cocoanut  Meal  as  a  Feed  for  Dairy  Cows 
and  Other  Livestock. 

The  Preparation  of  Nicotine  Dust  as  an 
Insecticide. 

Some  Factors  of  Dehydrater  Efficiency. 

Selection  and  Treatment  of  Waters  for 
Spraying  Purposes. 

The  Relative  Cost  of  Making  Logs  from 
Small  and  Large  Timber. 

Control  of  the  Pocket  Gopher  in  California. 

Studies  on  Irrigation  of  Citrus  Groves. 

Hog  Feeding  Experiments. 


CIRCULARS 


No. 

70.  Observations  on  the  Status  of  Corn 
Growing  in  California. 

82.  The  Common  Ground  Squirrels  of  Cali- 
fornia. 

87.  Alfalfa. 

110.  Green  Manuring  in  California. 

111.  The  Use  of  Lime  and  Gypsum  on  Cali- 

fornia Soils. 
113.  Correspondence  Courses  in  Agriculture. 
115.  Grafting  Vinifera  Vineyards. 

126.  Spraying  for  the  Grape  Leaf  Hopper. 

127.  House  Fumigation. 

128.  Insecticide  Formulas. 

129.  The  Control  of  Citrus  Insects. 

130.  Cabbage  Growing  in  California. 
138.  The  Silo  in  California  Agriculture. 

144.  Oidium  or  Powdery  Mildew  of  the  Vine. 
148.  "Lungworms." 

151.  Feeding  and  Management  of  Hogs. 

152.  Some  Observations  on  the  Bulk  Handling 

of  Grain  in  California. 

153.  Announcement    of    the    California    State 

Dairy  Cow  Competition,  1916-18. 

154.  Irrigation    Practice    in    Growing    Small 

Fruits  in  California. 

155.  Bovine  Tuberculosis. 

157.  Control  of  the  Pear  Scab. 

158.  Home  and  Farm  Canning. 

159.  Agriculture  in  the  Imperial  Valley. 


No. 
160. 
161. 
164. 
165. 

166. 
167. 
169. 
170. 

172. 
173. 
174. 
175. 

178. 
179. 

181. 
182. 

183. 
184. 
188. 
189. 
190. 
193. 
198. 
201. 


Lettuce  Growing  in  California. 
Potatoes  in  California. 
Small  Fruit  Culture  in  California. 
Fundamentals    of    Sugar    Beet    Culture 

under  California  Conditions. 
The  County  Farm  Bureau. 
Feeding  Stuffs  of  Minor  Importance. 
The  1918  Grain  Crop. 
Fertilizing  California  Soils  for  the   1918 

Crop. 
Wheat  Culture. 

The  Construction  of  the  Wood-Hoop  Silo. 
Farm  Drainage  Methods. 
Progress  Report  on  the   Marketing  and 

Distribution  of  Milk. 
The  Packing  of  Apples  in  California. 
Factors  of  Importance  in  Producing  Milk 

of  Low  Bacterial  Count. 
Control  of  the  California  Ground  Squirrel. 
Extending  the  Area  of  Irrigated  Wheat  in 

California  for  1918. 
Infectious  Abortion  in  Cows. 
A  Flock  of  Sheep  on  the  Farm. 
Lambing  Sheds. 
Winter  Forage  Crops. 
Agriculture  Clubs  in  California. 
A  Study  of  Farm  Labor  in  California. 
Syrup  from  Sweet  Sorghum. 
Helpful  Hints  to  Hog  Raisers. 


